Contest Winning Chicken Lasagna Food

CHEESY CHICKEN LASAGNA

Steps:

• Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
• Add the vegetables and cook for 7-10 minutes or until they start to soften.
• Add the garlic and herbs and cook for another minute before adding the chicken back in.
• Pour in the tomatoes, stock, Balsamic and sugar.
• Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
• Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
• Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
• Remove from the oven, allow to rest for at least 10 minutes then slice and serve.

WHITE CHICKEN LASAGNA

Steps:

• NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
• FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
• Preheat oven to 350 degrees F.
• ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
• Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
• ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
• Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
• BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn't burn. Let stand 15 minutes before slicing.

CHICKEN PARMESAN LASAGNA

Steps:

• Preheat the oven to 350 degrees F with racks in the center and lowest positions. Put a foil-lined baking sheet on the bottom rack to catch any drips.
• Cut each chicken breast lengthwise into thirds, making 9 equal pieces (they should look like large chicken tenders). Put one sheet of plastic wrap on a clean cutting board. Put a piece of chicken in the center of the plastic wrap and top with another sheet. Pound the chicken with flat side of a meat mallet until it is very thin, about 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken.
• Whisk together the flour, 2 teaspoons salt, several grinds of black pepper, 1 teaspoon oregano, 1/2 teaspoon granulated garlic and 1/2 teaspoon red pepper flakes if using in a shallow dish until combined. Whisk 3 eggs with 1 tablespoon water in a second shallow dish. Whisk together the panko, 1/2 cup Parmesan, 2 teaspoons salt, the remaining 1 teaspoon oregano, 1/2 teaspoon granulated garlic, and 1/2 teaspoon red pepper flakes if using in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat and packing the crumbs into any crevices. Transfer the chicken to a rimmed baking sheet or large plate and repeat with the remaining chicken cutlets.
• Line a clean rimmed baking sheet with paper towels. Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 3 pieces of breaded chicken and cook, flipping once, until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the prepared baking sheet to drain, then season with salt. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 3 batches total.
• Whisk the ricotta, remaining 1 egg, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl until smooth and combined.
• Spoon a quarter of the tomato sauce (about 3/4 cup) into the bottom of a 9-inch square baking dish and top with 4 noodles, placing them against the edges of the pan in an even layer (it's ok if they overlap). Spread a third of the ricotta mixture (about 2/3 cup) in an even layer over the noodles and top with 3 pieces of chicken. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Repeat with another 3/4 cup of tomato sauce, 4 noodles, 2/3 cup ricotta, 3 pieces of chicken, 1/2 cup mozzarella and 2 tablespoons Parmesan. Finally, add another 3/4 cup tomato sauce, the remaining 4 noodles, the remaining 2/3 cup ricotta and the remaining 3 pieces of chicken. Top with the remaining 3/4 cup tomato sauce, 1 cup mozzarella and 2 tablespoons Parmesan. (It's ok if the lasagna is slightly higher than the edges of the pan.) Cover the pan tightly with nonstick aluminum foil (see Cook's Note).
• Bake until the noodles are tender and the edges are lightly browned, about 30 minutes. Increase the oven temperature to 425 degrees F. Uncover the lasagna and bake until the cheese has completely melted and browned in spots, about 15 minutes more. Let rest for 10 minutes, then cut into squares and serve with an extra sprinkle of Parmesan.

CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes.
• Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve.

SKILLET CHICKEN LASAGNA

Steps:

• Cook the pasta according to the package instructions; drain and set aside.
• Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
• Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
• Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.